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Last Chance Foods


Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market and tells you how to keep it fresh through the winter.

Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market and tells you how to keep it fresh through the winter.
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New York, NY




Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market and tells you how to keep it fresh through the winter.






WNYC Radio 160 Varick St. New York, NY 10013 212-433-9692


Learning to Farm: Resources

Ready to trade your metrocard for a wheelbarrow? Heres a list of resources to help you gain the skills, find land, scale up and buy the farm. Happy hoeing.


Last Chance Foods: The Ultimate Pickled, Smoked, Smashed, Fried Potato Sala

SMOKED PICKLED POTATOES WITH ANCHOVY AIOLI RECIPEby David Leite,Leite's Culinaria Serves 4 to 6 INGREDIENTSFor the anchovy aioli 3 garlic cloves, minced 1 tablespoon Kosher salt 6 anchovy fillets, minced 2 teaspoons fresh lemon juice 2 large egg yolks, room temperature 1 cup extra-virgin olive oil, or 1/2 cup olive oil and 1/2 cup grapeseed oil For the smoked pickled potatoes 2 pounds small red new potatoes, 1 to 1 1/2 in diameter, scrubbed and rinsed Sea salt 4 cups malt vinegar Peanut...


Last Chance Foods: A Compromise for Cilantro Haters?

Cilantro could very well be the world’s most polarizing herb. Those who vehemently hate it may have the aversion coded in their genes, while others happily add it to everything from salsas to soups. But maybe there’s a middle ground to be found in the cilantro wars. Perhaps cilantro’s cousin culantro is the herb diplomat to please both parties. Culantro, with its long, narrow, slightly serrated leaves, is popularly used in Latin and Caribbean cuisine. “Culantro has kind of the base flavor...


Last Chance Foods: Behold the Power of the Pea

This week, cookbook authors Brent Ridge and Josh Kilmer-Purcell, known as the reality television duo “The Fabulous Beekman Boys,” charmingly flaunted two long-standing tenants of Last Chance Foods: Don’t sound like "Delicious Dish," and don’t antagonize the farmers. “If people haven’t had a sweet pea before, freshly picked, then they haven’t experienced the true power of the pea,” said Kilmer-Purcell, who admitted after the taping that Last Chance Foods’ listeners could have heard a double...


Last Chance Foods: Foraging for One of the World's Healthiest Greens

The cool weather this spring means that farmers markets may be looking surprisingly bare for late May. Parks and forests, however, are already bursting with life — and tasty, nutritious finds for knowledgeable foragers. One commonly foraged favorite is lambsquarters. The leafy green grows in sunny meadows, college campuses, and even between the sidewalk cracks in Brooklyn. Forager Ava Chin might ogle the hearty specimens shooting up along city streets, but she admitted that she stays away...


Recipe: Easter Wheat Pie

We're a little late to the game on this, but it still sounds tasty, so we're calling this a "Past Chance Foods" recipe. It comes from copy editor Francine Almash's mother, Victoria. Easter Wheat Pieby Victoria Almash Makes filling for two pies 1 can soaked wheat (one brand is Asti) or use the recipe* below for cooked wheat berries 1.4 cup hot (scalded) milk ¼ tsp. salt ¼ tsp. sugar 1 ½ lbs ricotta 1 cup sugar 6 egg yolks (beaten) 1 tbs. orange water ¼ cup diced citron ¼ cup diced orange...


Last Chance Foods: Rooting for Rutabagas

When it comes to vegetables, it must be hard to be a rutabaga. As a cross between a cabbage and a turnip, the humongous, humble-looking root vegetable can easily be overlooked when compared to the delicate fiddlehead ferns available in the early spring. But here at Last Chance Foods, we like the underdog vegetables. That’s one reason WNYC’s Amy Eddings recently bought a huge rutabaga from Conuco Farm’s Hector Tejada at the Fort Greene farmers market. Despite all her good intentions, the...


Last Chance Foods: One Connoisseur's Quest for the Freshest Mallomar

Heads up to Mallomars fans out there: The season for the chocolate-covered, marshmallow-and-graham-cracker cookie is nearly over. Yes, this packaged and processed cookie has a season. Mallomars are only made by Nabisco from September through March. The reason for that began when the cookies were invented 100 years ago, at a time that predated refrigeration. The cookies have a thin chocolate shell that would melt during the warmer months. The cool-month schedule continued on track — due to...


Last Chance Foods: For Lobster Eaters Only

Cooking live lobster at home is not a task for the faint of heart. But here’s one thing seafood eaters don’t have to worry about. “Lobsters don’t have vocal cords, alright? They do not exist in a lobster. They don’t scream,” said Susan Povich, who ownsRed Hook Lobster Pound with her husband Ralph Gorham. “What you’re hearing is steam escaping from the carapace — from the hard shell of the body — if you hear anything. You might be hearing your child scream when you put the lobster in the...


Last Chance Foods: The Secret, Highly Processed Life of Orange Juice

We’ve all seen that iconic image of a straw sticking out of a picture-perfect orange. Turns out, making mass marketed orange juice is not nearly so simple or even natural. “Not from concentrate” juice actually goes through extensive processing. “It’s really in the storage that a lot of the processing goes on,” said Alissa Hamilton, the author ofSqueezed: What You Don’t Know About Orange Juice. “They strip the juice of oxygen so that the juice doesn’t go bad in these tanks where they keep...


Last Chance Foods: The Truth About High Fructose Corn Syrup

If you’ve ever flipped over packaged food and checked for high fructose corn syrup in the ingredient list, there’s something you should know: “Experts… say that when it comes to calories and nutrition, sugar is sugar is sugar,” says Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us. “And it even gets worse, because they’ll throw in fruit juice, as well." That’s right: While evaporated cane juice may sound like a more healthful alternative to high fructose corn syrup,...


Why Squid Is the Kale of the Sea

From the Hooter’s in Anaheim, California, to the Le Bernardin in Midtown — squid in the form of calamari can be found on menus across America. That’s good news since squid from the Atlantic is some of the most sustainable seafood out there. “I like to think of squid as the kale of the sea,” said Brian Halweil, the editor of Edible East End and the publisher of Edible Brooklyn and Edible Manhattan. “It’s hardy, it’s economical, it’s versatile, it’s sustainable. It’s what all good eaters......


Last Chance Foods: A Pantry Stocked For Snow Days and Late Nights

A snowy winter storm is a daunting way to start off a new year — particularly if your resolutions for 2014 include eating better, saving money, and being healthier. One way to help meet all three of those lofty goals is to make sure you have a pantry that’s well-stocked. Late nights at the office won’t have to end in take-out, and unexpected snow days won’t lead to miserable treks to the grocery store. “One of my favorite staples is couscous,” said Gabrielle Langholtz, the editor of Edible...


Last Chance Foods: Winter's Best Beverages

Christmas is over and the presents are put away, but for many of us, the holiday season isn’t quite finished yet. There’s still New Year’s and a spate of winter parties to attend. If you happen to be hosting a celebration, we’ve got a time-tested, easy mid-winter fix for your bar: Hot, mulled, alcoholic drinks. Not only do beverages likegløgg, glühwein, and wassail warm you up, they also make your entire home smell wonderful, said Rosie Schaap, the “Drink” columnist for The New York Times...


Last Chance Foods: Our 2013 Cookbook Gift Guide

At Last Chance Foods, our cup runneth over with cookbooks. It’s a large cup, admittedly. And with Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here are our picks for some of our favorite cookbooks of the year. We even snagged a few recipes from them for your cooking pleasure. The A.O.C. Cookbookby Suzanne Goin “The recipes are organized by different course — salads, fish, meat, and vegetables — and by season, so it appeals to my producerly...


Last Chance Foods: Talking Ramen with Ivan Orkin

In the past few years, ramen shops seem to be popping up everywhere from Harlem to Flushing. Chef Ivan Orkin, who just opened Ivan Ramen Slurp Shop at Gotham West Market and published the memoir/cookbook Ivan Ramen, says that the reason ramen has gotten so popular is because it’s the ultimate comfort food. “It’s all in one bowl — it all gets eaten together,” he says. “There’s a lot of different flavors. There’s fat and salt. And I think it just hits all those different points we need to make...


Last Chance Foods: Tips on Creating a Thanksgiving Menu for Every Dietary R

Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat in the comments below. Or share the extraordinary lengths you’ve gone to in catering to the dietary restrictions of your friends and family. Here’s what three chefs and one caterer had to say about the subject. “I grew up in Maryland and on our way to the beach every year, we would see the poultry farms, or...

Last Chance Foods: How Jacques Torres Does Thanksgiving

Master pastry chef Jacques Torres has a word of advice for anyone making pies for Thanksgiving. He says to keep it simple. “When you start to put too many [flavors together], you don’t know what you eat anymore,” he said. Instead, pick one main flavor and then use another ingredient or two to complement it. “When you start to put too many [flavors together], you don’t know what you eat anymore,” he said. Instead, pick one main flavor and then use another ingredient or two to complement it....


Last Chance Foods: Getting a Start on Christmas Cake

Mid-November may feel too early to be bopping along to Christmas tunes, but there’s one Christmas tradition that requires a long head start. English Christmas cake, according to Out magazine editor Aaron Hicklin, needs at least five weeks to mature, a process that calls for the cake being regularly soaked in booze. (If only human maturity was developed the same way.) Hicklin, who moved to New York from the U.K. in 1998, explained that Christmas cake is primarily made up of dried fruit such...


Last Chance Foods: Mastering Maitake Mushrooms

If you’re out wandering the woods this weekend, you might want to keep an eye out for a ruffled mass of mushrooms stuck to the bottom of a hardwood tree. It could well be a maitake, or hen of the wood, mushroom. The fungi is delicious and has a meatier, more assertive flavor than average button mushrooms. “Their English name ‘hen of the woods’ is as such because they look a little like a slightly ruffled mother hen sitting at the base of a tree with her feathers all fluffed out,” explained...